Italian food purists look away now 😅😅 there is absolutely nothing traditional about my gnocchi recipe. From the self raising flour in the dough to the tomato ketchup in my sauce, I know Italian grandmas all over Italy are seething.
The ideal gnocchi is soft and pillowy with a melting texture that requires very little effort from your teeth, my recipe is exactly that. I believe it is the self raising flour that makes all the difference.
I struggle to find starchy potatoes here so baking them removes a lot of the moisture and dries them out just enough.
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